Cranberry Caramelized Onion Relish
(1) Ratings

Cranberry Caramelized Onion Relish

Prep Time: |
Cook Time: |
Makes: 12 servings


  • 2 tbsp 30 mL

    Canola Oil

    Crisco® Canola Oil
  • 1 lb 454 g onions, chopped
  • 1 cup 250 mL water
  • 1 cup 250 mL sugar
  • 12 oz 336 g fresh cranberries
  • 1 tbsp 15 mL balsamic vinegar
  • 1 tsp 5 mL salt


  1. Heat the oil over medium heat in a non-reactive saucepan. Add the onions and cook, stirring frequently, until the onions are soft.
  2. Add 1/2 cup (125 mL) of sugar; raise the heat to medium-high and continue to cook, stirring often, until the onions are caramelized. Add the water and remaining sugar and bring to a boil; stir well to dissolve all of the sugar.
  3. Add the cranberries, vinegar, and salt; stir well to combine. Return to a boil, lower the heat to a gentle boil, and cook, stirring occasionally, until all of the cranberries have popped and the relish is thick.
  4. Transfer to a heat-proof bowl and allow to cool completely. The relish will thicken as it cools. Cover tightly with plastic wrap and refrigerate. Relish can be made up to 5 days in advance. Enjoy!